Jul 14 2026
Restaurants›Columbus Inn›Arugula Salad Recipe

Arugula Salad Recipe

Inspired by Columbus Inn
Time1h
Serves4

champagne poached pears, pickled red onions, candied walnuts, goat cheese crumbles, champagne vinaigrette

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Ingredients

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Salad Base

Champagne Poached Pears

Pickled Red Onions

Candied Walnuts

Goat Cheese

Champagne Vinaigrette

Method

Preparation of Pickled Red Onions

  1. 1

    Pickle the Onions

    Slice the red onion into thin rings. In a small saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the mixture over the sliced onions in a bowl. Let them sit for at least 30 minutes, or refrigerate for several hours or overnight.

Champagne Poached Pears

  1. 2

    Poach the Pears

    Peel and slice the pears in half, removing the core. In a saucepan, combine champagne, sugar, and vanilla extract. Bring to a gentle simmer. Add the pear halves and poach for about 15-20 minutes until tender. Remove pears and let them cool. Slice thinly for salad.

Candied Walnuts

  1. 3

    Candy the Walnuts

    In a skillet, melt the butter over medium heat. Add walnuts and sugar, stirring frequently until the sugar dissolves and coats the walnuts, about 5-7 minutes. Spread onto a parchment-lined baking sheet to cool.

Champagne Vinaigrette

  1. 4

    Make the Vinaigrette

    In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined and emulsified.

Assembling the Salad

  1. 5

    Combine Ingredients

    In a large bowl, add arugula, pickled red onions, sliced champagne poached pears, candied walnuts, and crumbled goat cheese. Drizzle with champagne vinaigrette and toss gently to combine.

  2. 6

    Serve

    Divide the salad among serving plates and enjoy immediately.

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